Spanish honeydew melon soup

Ingredients for 3 servings:

• 1 honeydew melon(s)
• 1 bell pepper(s), green
• 3 spring onions
• 3 potatoes
• 2 tbsp oil
• 100 g ham (Serrano ham)
• some vegetable broth, granulated
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and chop the bell peppers and spring onions. Heat the oil in a pan and sauté both briefly. In the meantime, halve the honeydew melon, remove the seeds, and cut into small cubes. Peel and dice the potatoes and add them to the pan with the melon and the other ingredients. Pour in enough water to cover all the ingredients. Add vegetable stock (about 2-3 tablespoons) and bring to a boil. When the potatoes start to cook, remove the pan from the heat and blend everything thoroughly. Season with pepper (I like to use orange or lemon pepper), serve on plates, and sprinkle with finely chopped Serrano ham. I like to add the Serrano ham to the soup after blending; this way the flavor develops better.